How to make Fish Ambat -

Pomfret cooked in hot and sour coconut gravy

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Pomfret (पापलेट), Onions (प्याज़ )

Cuisine : Karnataka

Course : Main Course Seafood

यह रेसिपी हिंदी में पढ़ने के लिए Click Here

For more recipes related to Fish Ambat checkout Goan Fish Curry, Saas Ni Machhi, Pomfret Mappas, Chilli Garlic Dragon Fish . You can also find more Main Course Seafood recipes like Kerala Fish Curry Mongolian Prawns Doi Mach Tawa Pomfret

Fish Ambat

Fish Ambat Recipe Card


Karnataka cuisine comprises of many vegetarian and non-vegetarian dishes that are full of flavour and taste. It is one of the oldest surviving cuisines and its origins can be traced back to the Iron Age. 
The varieties in Karnataka cuisine have influenced the neighbouring states like Tamil Nadu, Andhra Pradesh, Kerala and Maharashtra. The cuisine also reflects influences from these four neighbouring states on its food habits. 
Being a coastal state, coconut is grown in abundance. Needless to say coconut in its various forms like oil, milk, fresh and dried coconut is put to excellent use in its cuisine.

Prep Time : 31-40 minutes

Cook time : 16-20 minutes

Serve :

Level Of Cooking : Moderate

Taste : Sour

Ingredients for Fish Ambat Recipe

  • Pomfret 8 slices

  • Onions 2 medium

  • Oil 2 tablespoons

  • Salt to taste

  • Turmeric powder 1/2 teaspoon

  • Bedgi whole dry chillies roasted 3/4

  • Coriander seeds 1/2 teaspoons

  • Garlic 3/4 cloves

  • Scraped coconut 1 cup

  • Kokum petals 8-10

  • Coconut oil optional 1 teaspoon

  • Fresh coriander leaves chopped 1 tablespoon

  • Green chilli finely chopped optional 1

  • Ginger optional 1/2 inch piece


Step 1

Chop onions in a chopper. Heat oil in a non stick pan. Sprinkle salt and ¼ tsp turmeric powder over the fish pieces and set aside for 10-15 minutes.

Step 2

Grind red chillies, coriander seeds, garlic and coconut with a little water to a fine paste. Add onions to the pan and sauté till golden.

Step 3

Add the ground paste and half a cup of water and mix. Cook for a few seconds. Add kokum petals and 2 cups water, salt, remaining turmeric powder and mix well. Cover and let the gravy cook for 3-4 minutes.

Step 4

Uncover, add the fish pieces and mix gently. Cook till the fish is just cooked, taking care that the fish does not get overcooked. Drizzle coconut oil, if you like the flavour of the oil, and transfer into a serving dish.

Step 5

Garnish coriander leaves and serve hot with steamed rice. You can also garnish with chopped green chilli and ginger.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.